Promotional Information

'I'd love to have written this book. It is so comprehensive in its
coverage of every type of fish and shellfish that you are ever
likely to buy in Britain ... The recipes in the book are so
interesting, every aspect of modern cookery is covered ... We will
keep a copy in the kitchen as a crib!' - Rick Stein Leiths is a
hugely successful brand - the Cookery Bible has sold over 245,000
copies alone. The Leiths series sells about 30,000 copies a year.
Will be accompanied by a major publicity campaign

About the Author

C.J. Jackson trained and subsequently taught at the Cordon Bleu
Cookery School in London. She joined Leiths School of Food and Wine
in 1989 becoming Vice Principal in 1995 at which time she
co-authored the first edition of Leiths Fish Bible. She left Leiths
in 1998 to pursue a freelance career as a food consultant and
cookery writer and to extend her knowledge about her particular
passion - fish. CJ now teaches regularly at Billingsgate. She also
writes for various magazines and has published several books
including The Ration Book Diet and The Times Food for Feasts and
Festivals.

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